Cookbook:Bouquet Garni

which are tied in a bunch and used in flavouring sauces, stews, soups, casseroles and other dishes. Sometimes other ingredients are added such as:

peppercorns

celery or celery seed

fennel seed

coriander seed

cloves

garlic

In the latter case, or if dried herbs are used, the aromatics are tied up in a piece of cheesecloth with a length of string that can be tied to the handle of the cooking vessel. Later the string can be used to retrieve and discard the bag.[1]